Comments on: meyer lemon and fresh cranberry scones

By: Camille

Camille — Wed, 08 Feb 2012 04:20:42 +0000

Rose Byrne mentions your blog on InStyle’s March issue, page 522 :)

By: Danielle

Danielle — Sat, 04 Feb 2012 20:42:01 +0000

I made these for breakfast and I honestly found them too sweet. Next time I would definitely only use .75 of the sugar recommended. Other than that though they were a huge hit!

By: Naomi

Naomi — Tue, 24 Jan 2012 05:58:41 +0000

It’s not just you, Shell. These were definitely not scones–way too gooey and wet. I added about 1/4 c. more flour and then just spooned the batter onto pans and baked them. I didn’t want to add too much more flour and have them taste bad. The pre-baked batter was more a muffin consistency, and I know my problem was not the butter melting (as Deb posited on another comment about the gooeyness). The proportions definitely seem off to me!

By: shell

shell — Tue, 10 Jan 2012 17:56:16 +0000

Is it just me? I made these and there seemed to be too way much liquid for 2 1/2 cups flour. The dough was so wet and gooey I had to keep adding flour. The final baked scones were good, but next time I’ll add the cream bit by bit.

By: Christina

Christina — Fri, 30 Dec 2011 20:23:04 +0000

I had a bag of fresh cranberries in my fridge and didn’t know what to do with them. I found a few scone recipes, but none with very good reviews. I decided to search your archive for cranberries and I came across this. It was delicious! I made a few adaptations: I used orange zest instead of lemon, stewed my cranberries for just a few moments with a bit of orange juice, and cut the dough into hearts. Thanks so much for always posting such wonderful recipes!

By: Robin

Robin — Wed, 21 Dec 2011 15:56:24 +0000

Just made these the other week – what a wonderful, simple recipe. And I love the idea of flash freezing them, it’s been a great treat to pull one out of the freezer anytime I feel the urge for a fresh scone!

By: jenniebites

jenniebites — Sun, 04 Dec 2011 22:42:14 +0000

oooooh, I made these just now and I’m wanting another one or two or three instead of dinner. thank you deb!

By: Amanda

Amanda — Sun, 27 Nov 2011 22:30:40 +0000

Just made these, delicious! I made a couple modifications – I used half whole wheat flour, half all purpose flour. I also used whole milk yogurt instead of heavy cream, as this was all that I had at home. They turned out wonderfully!

By: Clara

Clara — Tue, 08 Nov 2011 04:38:57 +0000

would love to use fresh cranberries unfortunately, where i’m from you really can’t get any (i don’t think even international grocery stores carry them…damn you hong kong) however, i did make these with dried but they still tasted phenomenal! i think i got my family hooked onto them.

on another note, i did make some changes, instead of using cream i used buttermilk (well as close to butter milk as i can get in hk which is milk + 1tst lemon juice + 1/5 tbs yogurt to thicken) and it goes really well since there’s lemon juice in it, it brings out a lot of the lemony flavor. My mom was especially happy about that, she’s not too much into sweet things but this scone is just the right sweetness.

thanks for the wonderful recipe, it’s going into my “must make again” and “all time fave” lists

By: Lucie

Lucie — Sun, 30 Oct 2011 19:40:51 +0000

I made these yesterday and they were so delicious and ridicously easy. I was hoping to snag one for breakfast today but my parents and younger brother ate them all up yesterday! So so good!